Yup, we’re officially getting all tofu up in here.
This is the first tofu recipe to ever appear on TNK. Why? Well me and tofu have an interesting relationship. There is this place called Green Temple in my hometown that solely serves vegetarian food and it is the bomb.com. The tofu bowl was acceptable for me as long as it was drenched in the special green temple sauce. That stuff was my jam.
Fast forward a few years and tofu is never on my grocery list. Don’t ask me why, but it’s nnot something I have yearned to experiment with or make into a meal. When it comes to Friday nights this girl is all about the fish tacos or the cheesy stuffed turkey burgers. Tofu? Not so much…
The moral of all this background tofu-relationship business is that I would never give you a tofu recipe unless I was head over heels in love with it. So here we are. This dish stole my heart and got me on the tofu-lovin bandwagon. And side note, tofu is super cheap. Like holy cow my money can now go towards new clothes for NYC in September instead of organic chicken everyday.
Thank you tofu for giving me a new wardrobe.
Back to the recipe. There is this strong passion within me for Thai style peanut sauces. They make any rice bowl a zillion times more tasty and turn chicken skewers into something magical. These tofu lettuce wraps get drenched in a special Thai almond dressing that is so easy you will never buy the packaged stuff again. Ever.
No exaggeration, this stuff is the bees knees to any thai-style dinner you’re craving.
The “fall-in-love” factor of this dish is making the tofu crispy. All you do is toss those little tofu cubes in some sesame oil, flour and seasoning then broil and boom. Crispy tofu at your service that slightly reminds me of healthy chicken nuggets. SWOON. Seriously, the best way to eat your tofu.
You can toss everything together with Farro and veggies then eat them in lettuce wraps because lettuce wraps remind me of summer and are super fun to eat. Or you can just have this as a tofu-farro veggie bowl. The choice is yours but either way tofu will now be on your grocery list from here on out.
Crunchy Almond Thai Tofu Farro Lettuce Wraps
- Yield: 4–6 servings 1x
Ingredients
Almond Thai Sauce
- 3 Tbsp crunchy almond butter
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce (low sodium)
- 1–2 tsp chili garlic paste
- 1 tsp honey
- 4 Tbsp milk*
Tofu
- 15 oz. Extra Firm Tofu
- 1 Tbsp sesame oil
- 1 Tbsp flour of choice
- Sea salt + garlic powder to taste
- Seasoning of choice (I used 21 seasoning salute from trader joe’s)
Wraps
- Butter lettuce cups
- 1–2 cups cooked farro
- 1 cup edamame (I used a mix of edamame + corn)
- 1/2 cup chopped radishes
- Handful sliced almonds (I used honey roasted)
- Tofu + Thai almond sauce (recipes above)
Instructions
- Preheat the oven to broil on high. Chop the tofu into squares and toss with sesame oil, flour and seasonings. Once the oven is hot enough bake the tofu for 25 minutes.
- While the tofu is baking, whisk together your thai almond sauce ingredients and set aside. Once the tofu is done, allow it to cool for 10 minutes. (gets crunchier)
- Assemble your lettuce wraps by evenly distributing the tofu, chopped vegetables, edamame and farro into each wrap. Drizzle with almond sauce and serve with extra almond sauce for dipping.
Notes
I have used cashew and almond milk for this recipe but coconut milk would also go great.
Makes 4-6 servings.